Ingredients
3 tbsp vegetable oil
1 medium eggplant (about 1-1/4 pounds)
6 tbsp pizza sauce
6 slice mozzarella cheese (about 4 ounces)
2 eggs
1/4 cup milk
1/2 cup italian-style dry bread crum
1/4 cup chopped fresh parsley
Directions
Heat oven to 400 degrees. Brush 1 tablespoon oil on bottom of
rectangular pan, 13 X 9 X 2 inches. Cut eggplant into twelve 1/2-inch
slices. Spoon about 1 tablespoon pizza sauce onto each of 6 eggplant
slices. Top each with 1 slice cheese (cut or fold cheese, if
necessary, to fit) and with remaining eggplant slices.Beat eggs and
milk. Mix bread crumbs and parsley in shallow dish. Dip each sandwich
into egg mixture, then into crumb mixture, turning to coat both
sides. Press crumb mixture into and around edges to coat entire
sandwich.Place sandwiches in pan. Drizzle with remaining oil. Cover
pan with aluminum foil. Bake 20 minutes. Remove foil and turn
sandwiches. Bake 15 to 20 minutes longer or until sandwiches are
golden brown and eggplant is tender. 6 SANDWICHES; 215 CALORIES PER
SANDWICH.
Servings: 6 servings
Baked Eggplant Sandwiches Recipe brought to you by Recipe Ideas
Categories: Eggplant; Sandwich; Vegetable
The History of Recipes
Academics have traced the existence of recipes back into distant history, in truth as far as pharonic Egypt, and possibly even further. In practice though, in the main part, these ancient cookbooks were just primitive hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are a few clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of scripts which described recipes prepared by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. He also recounts how the ancient chefs used a wide range of aromatic flavors, including a few that are still present in modern kitchens like bay, fennel and parsley. In the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab cooking, including parsley and basil. These new foods and tastes caused a torrent in books on cooking, many of which are now in private collections. Over the following few centuries, the rich families of the West tried to lay on the most extravagent meals, and as a consequence, the best cooks and their recipe collections increased in prestige. However, it wasn`t until the nineteenth century that fine cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. The arrival of TV brings us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Baked Eggplant Sandwiches recipe.
